Crunchy Farmhouse Bread (Breadmaker)

Name: Crunchy Farmhouse Bread (Breadmaker)
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 24 slices
Cuisine: Canadian
Ingredients: 1 c slightly warm water; 2 tsp active dry yeast; 2 Tbsp liquid honey; 2 Tbsp butter, melted; 1 egg; 2 1/4 c all-purpose flour in canada - in usa use bread flour; 3/4 c whole wheat flour; 1/4 c quick cooking rolled oats (not instant); 1/4 c cornmeal; 1/4 c natural bran; 1/4 c millet or sesame seeds or flax seeds; 1 tsp salt

By Elaine Douglas
@BreadandSoupLady

This is a big, beautiful, delicious loaf. Don't let the list of ingredients put you off.
I also make this bread using a couple of loaf pans. They are not as pretty, but they are easier to slice for sandwiches and toast.
All purpose flour is different in the U.S. than Canada. Canadian all-purpose flour has more protein than the American brands so in the U.S. use bread flour.

Rating:

★★★★★ 2 votes5

Comments:

5 Comments

Serves:

24 slices

Prep:

10 Min

Cook:

4 Hr

Method:

Convection Oven

Ingredients

Add to Grocery List

1 c

slightly warm water
2 tsp

active dry yeast
2 Tbsp

liquid honey
2 Tbsp

butter, melted
1

egg
2 1/4 c

all-purpose flour in canada - in usa use bread flour
3/4 c

whole wheat flour
1/4 c

quick cooking rolled oats (not instant)
1/4 c

cornmeal
1/4 c

natural bran
1/4 c

millet or sesame seeds or flax seeds
1 tsp

salt

How to Make Crunchy Farmhouse Bread (Breadmaker)

Step-by-Step

Choose whole grain setting or the dough setting. Put ingredients in pan according to your machines’ instructions. – I prefer to use the dough method and finish it in the oven because the loaf is prettier and because the amount of dough is a bit too big for my bread machine at 2-lb. setting.
If using the dough method, when the dough is ready punch it down and turn onto a lightly floured surface. Shape into a round loaf, stretching dough all around and pinching underneath to shape. Dust top with flour; place on greased baking sheet. Cover with clean towel and let rise until doubled in bulk (45 to 60 minutes).
Using a serrated knife slice shallow grid pattern on top of loaf. Bake in center of 350 degree F. oven for 45 minutes or until golden brown and loaf sounds hollow when tapped on bottom. (You can also check using an instant-read thermometer - 190-200 degrees.)
Remove from pan and let cool on rack before slicing. Makes one big loaf, 24 slices.

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